Easy Chocolate Truffles

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For the little effort of boiling some cream adding chopped chocolate, stir until melted and refrigerate you can make chocolates.  It doesn’t get more complicated than that.  Once your chocolate is set just scoop it out using a teaspoon and roll them in cocoa powder.  It’s incredibly impressive to serve chocolates you’ve made.  Make these and watch people smile.  I’ve been making these for as long as I’ve set up my own home, sometimes to serve with coffee after dinner and other times to put them in little decorated boxes to give them away as presents.  When invited to someone’s house for a meal I have been known to take these instead of the usual bunch of flowers and they are so well received.

You can leave them very simple like here just dusted with cocoa powder or go a step further and cover them with melted chocolate so you have a different texture from the soft truffle, the cold shell cracking to reveal the soft centre.  You can flavour the chocolate ganache with your favourite liquour, add chopped nuts or roll them in chopped nuts.  Keep them in the fridge.

Easy Chocolate Truffles

150ml double cream (heavy cream)
100-120g chocolate broken into small pieces, 70% cocoa solids or 50% cocoa solids if making it for people who hate dark chocolate
Cocoa powder to dust the truffles

Bring the cream to boil.

Turn off the heat add the chocolate straight away.

Stir until the chocolate is melted

Keep stirring until all the chocolate has melted.  If for some strange reason the chocolate doesn’t melt put the pan over very hot water and that will give enough heat to melt it.

Pour into a bowl and put it in the fridge.

Leave it in the fridge until it’s solid all the way through, it will take a good few hours and best left overnight.

Scoop it up with a teaspoon.

You can either just tip into the cocoa powder straight away and have the truffles have a rough shape.  If you want a smoother shape then very quickly roll it between your hands a couple of turns then toss it in the cocoa.  Don’t roll it too much otherwise you’re in danger of melting it, you want speed.

Nothing beats looking at chocolates you’ve made.